We ate at Dill in Reykjavik last week, the country's sole starred restaurant (1*). Opted for the 7 course tasting menu (no substitutions) at 13,900 kroner (about $140), without wine pairings (an extra 11,900 kr). My apologies for the way the photos have gotten out of order... the meal went snacks, potatoes, sunchokes, beetroot, cabbage, chicken, dessert 1, and then dessert 2. They also included a little "to go" baggie signed by the entire staff which included sundry petit fours.



Sunchokes with skyr (Icelandic cheese/yogurt) and dill. This dish featured sunchokes several different ways, including roasted, pickled, and as you can see on top, dried. Really nice mix of flavors and textures.


Beetroot with crowberries & goat cheese. The beetroot was very well-prepared (one of several beet dishes I've had recently which was, and I don't even like beets), and the crowberries a nice tartness to offset the earthy beet. Needed a bit more cheese, though, which seemed an afterthought.


Snacks, course #2 . Veggies include rutabaga, celeriac, and radish & carrot. Continued the generous champagne pour from the first snacks course.


Dessert #2 : Rhubarb with cream and strawberries.


Potatoes, apples, and sea truffles. This was a tasty dish which balanced textures (creamy, soft, and firm) and flavors.


Main course: Barley with chicken & grass. This was the only "miss" for me in the dishes of the evening; there wasn't anything special about the chicken, and crispy chicken skin is fine, but not as tasty as pork or duck. The barley was tasty and was what my wife ate (as they didn't have a vegetarian/pescatarian option). The chicken was a bit fatty & gristly; all-in-all, it seemed an odd dish that didn't go with the rest of the menu.


Snacks, course #1 . I think these are, from left to right: rye with horse mussel; leek & goose; and cod & roasted onion. Paired with a glass of Christophe Mignon Brut Nature (extra 3000 kr).


Cabbage, onion, and butter. This was a fantastic course and made me wonder why I don't cook with cabbage more often. The presentation isn't all that, but the flavors just popped.


Dessert course #1 : "Cookie" with thyme ice cream. There was also a marscapone or skyr cream cheese of some sort in the disk. The green is a syrup prepared from, if I heard correctly, grass; it had a spruce-like flavor and worked very well to balance the dish. It was a great dessert!